Stuffed Lasagnette with Vegetables

Serves 4. Preparation 60mins

Ingredients

For the dough

240g plain flour
2 eggs
1 egg yolk

For the stuffing

120g fresh ricotta cheese
1 jar Saclą Sun-Dried Tomatoes 280g (drained)
1 jar Saclą Classic Pesto 190g
40g Grana Padano cheese
Handful basil leaves
Handful chives
Salt and pepper

For the sauce

4 tbsp of Saclą Cherry Tomato & Basil pasta sauce
50ml vegetable stock
30 ml dry white wine
Salt and pepper

Method

For the sauce: Place all ingredients in a mixer and add salt and pepper to taste. For the dough: Prepare the dough, kneading all the ingredients well, when ready roll it up into a film and let the dough stand for 30 minutes in the fridge. Alternatively, use a ready-made dough in layers. Work the dough and make thin discs of 2 mm thickness and a diameter of 10 cm. Cook for 2 minutes in salted boiling water, drain and put on a cloth to dry. For the stuffing: In a container place the ricotta cheese, the Grana Padano cheese, the hand cut basil and the minced chive, add 6 Saclą sun-dried tomatoes drained and finely chopped and mix well. Add salt and pepper to taste. Grease 4 small moulds with extra virgin olive oil and lay 1 disc on each mould. Cover with alternate layers of ricotta and sun-dried tomatoes stuffing, Saclą Classic Pesto and pasta dough, continue until 6 discs at most have been used. Bake at 160°C for 5 minutes. Remove the lasagnettes from each mould and serve with the Saclą Cherry Tomato & Basil pasta sauce. Garnish with chive, Saclą Classic Pesto and the remaining sun-dried tomatoes finely cut in strips.